I bake a lot of bread - a big favorite with the family, and this one is definately on the list. However - your classic recipe (the one you say to follow along with) calls for 3 large eggs, and I see in your blog you mention 3 large eggs PLUS an extra egg yolk. Also, the recipe indicates its done at 190 degrees, and your blog says 205. By the by - I don't know if I can even make break anymore without the instant-read! What a fabulous item in the kitchen. I agree about the Thermapen - SO useful! I can see where I've confused folks - thanks for pointing this out. I'll go in and clarify: only if you're sprinkling with sugar (the loaves) do you add the egg yolk, so you can have an egg white for glazing, to make the sugar stick. And, one large loaf (which the recipe itself calls for, but which I didn't blog about) can go to 190°F, while the smaller ones will go to 205°F. Thanks for the heads up, MB! - PJH

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